This wonderful cake starts with a cake mix to which you add pineapple and pecans. It is very moist, even better the second day.

Linda
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 - 8 inch round pans.

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  • In a large bowl cream 1/2 cup margarine until smooth. Blend in the eggs. Add the cake mix and crushed pineapple with juice and mix until smooth. Stir in the 1/2 cup chopped pecans.

  • Pour batter into prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the centers of the cakes comes out clean. Allow to cool.

  • To make the frosting: In a medium bowl cream 1/2 cup softened margarine and the cream cheese until smooth. Gradually blend in the confectioners' sugar and 1/2 cup chopped pecans.

Nutrition Facts

649.1 calories; 6.1 g protein; 82.8 g carbohydrates; 67.9 mg cholesterol; 531.9 mg sodium. Full Nutrition

Reviews (84)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/02/2006
This cake is delicious. I baked it in a 9 x 13" pan so I didn't have a problem with it falling apart as other bakers had. Read More
(124)

Most helpful critical review

Rating: 3 stars
04/18/2006
I made this recipe as written but with only 2 layers; and while the flavor was VERY GOOD the cake absolutely fell apart and crumbled when we tried to slice it. Maybe others' suggestions of adding an extra egg would have helped -not sure. Read More
(26)
102 Ratings
  • 5 star values: 68
  • 4 star values: 21
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
08/02/2006
This cake is delicious. I baked it in a 9 x 13" pan so I didn't have a problem with it falling apart as other bakers had. Read More
(124)
Rating: 5 stars
07/19/2003
I loved this cake, and my family did too. The first time followed the recipe as it was on the computer, but the second time i added a extra egg, it made it thicker and even more moist. I LOVE this cake it is the BEST! Read More
(90)
Rating: 4 stars
07/16/2005
This cake went over very well with my family. I made the three layers as suggested and they were very thin..I might make only two next time. I added an extra egg to the mix and used a store bought cream cheese frosting then added flaked coconut to finish off the outside. My husband said it was one of the best cakes he's had and my father in law, who loves fruity cakes, thought it was great. Will definitely make this one again. Read More
(59)
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Rating: 5 stars
01/05/2004
A great cake! For convenience, I use a 9x13" rectangular pan, (still the same number of servings). If you DO want to be "elegant" use the 1, or 2, layer pans, suggested. But, however you bake it -- it tastes great! Read More
(33)
Rating: 3 stars
04/18/2006
I made this recipe as written but with only 2 layers; and while the flavor was VERY GOOD the cake absolutely fell apart and crumbled when we tried to slice it. Maybe others' suggestions of adding an extra egg would have helped -not sure. Read More
(26)
Rating: 5 stars
01/25/2011
This is a great recipe. I add marichino cherries and some madarin oranges to it too. I decorate cakes as a hobby and this is one of my most request cakes. Read More
(21)
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Rating: 5 stars
06/04/2011
I used 4 eggs, added a package of instant vanilla pudding, no pecans and topped with canned cream cheese frosting.... DELICIOUS!!!!!!!!!! Read More
(20)
Rating: 4 stars
03/01/2010
With any cake mix, I use not only an extra egg, but a package of instant pudding. This adds flavor and moisture. As I like to go "fresh" as much as possible I use fresh pineapple. This turned out super. Read More
(18)
Rating: 5 stars
03/21/2003
WOW! This is a wonderful cake, thanks Linda for my all-time favorite cake. Read More
(17)